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The Latin Influence
Gail Bellamy
June 1, 2007
3 Min Read
Gail Bellamy
Turkey Trio: A gracefully garnished and artfully plated specialty from Cuba Libre. |
Sounds, Scents, Sights and Flavors: Rosario's Mexican Cafe Y Cantina creates an experience in San Antonio. |
Classic With A Kick: Filet Mignon Burrito. |
Round Up: Yuca Crab Cakes at Fernando's Latin American Cuisine. |
For full-flavor menu inspirations, turn to our recipe pages. You'll find creative appetizer, entree and side dish selections from menus around the country. Chef Guillermo Pernot of Cuba Libre Restaurant and Rum Bar demonstrates versatility with the Pavo Pavo Pavo recipe, featuring turkey three ways, while executive chef Miguel A. Aguilar of Alma de Cuba shares an idea for Grilled Corn-Portobello Cakes with Corn and Huitlacoche Sauces. Both restaurants are located in Philadelphia.
Appetizers include the Mexican Shrimp Cocktail from corporate executive chef Tudie Frank-Johnson of Cozymel's Mexican Grill, and the Avocado Poppers with Avocado Cilantro Lime Sauce from chef Estevan Galindo of Hotel Belmont in Dallas. From Pico's Mex-Mex in Houston comes chef/owner Arnaldo Richards' red snapper recipe, Huachinango Tik-N-Xic with Pickled Red Onions and Xnipec Salsa, served on banana leaves.
You'll find these ideas, and more, on the pages that follow.
Latin American Tastes
For examples of this cuisine's staying power and versatility, consider the following:
Passionate about flavor: Chef Guillermo Pernot's menu specialties at Pasion! in Philadelphia include items such as Smoked-Grilled Filet Mignon Burrito with Stew of Nopales (cactus pads), Huitlacoche (corn fungus), and Wisconsin Queso Fresco. The burrito is served on crepes. For the complete recipe, visit Restaurant Hospitality's website at www.restaurant-hospitality.com.
Southwestern accent at Zaxby's: Headquartered in Athens, GA, the company operates more than 375 fast-casual restaurants in the southeastern U.S. Due to popular demand, Zaxby's has brought back last year's limited-time southwestern salad offering, the Ranchero Zalad, for the summer. The salad features mixed greens, red cabbage, roma tomatoes, carrots, Cheddar and Jack cheeses, crispy tortilla strips, and a barbacoa chicken filet, served with black bean and corn salsa and Picante Ranch Dressing.
Mexican and more at Rosario's: This San Antonio spot is celebrating its 15th anniversary. Owner Lisa Wong has fostered an atmosphere where the menu, music and mood all live up to the motto, "Feed the heart, quench the soul." Menu favorites at Rosario's Mexican Cafe Y Cantina include the Fiesta Special with grilled shrimp and charbroiled beef or chicken fajitas, and Angelica's Ceviche Fino.
South-of-the-Border summer fare: Chef/owner Fernando Echeverria's summer menu at Fernando's Latin American Cuisine in Sugar Land, TX, includes Yuca Crab Cakes and the Thursday night special of Fresh Seafood Paella Baked in Parchment. Fernando's celebrated its second anniversary last month.
For More Recipes
For the industry's most extensive collection of recipes by product category and daypart, go to our website: RestaurantHospitality.com.
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